Crab Stuffed Mushrooms -

5 from 4 votes

Crab Stuffed Mushrooms

These Crab Stuffed Mushrooms are a healthy way to mix up the dinner routine. Looking for an appetizer instead? Just use smaller mushrooms!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Keyword: crab, mushroom, shrimp

Servings: servings

Calories: 254kcal

Author: David

Ingredients

4 large portobello mushroom caps see note
¼ cup unsalted butter divided
½ cup Panko breadcrumbs divided
1 tsp kosher salt divided
½ tsp lemon zest
½ Tbsp chopped fresh parsley plus more for garnishing
½ cup yellow onion finely diced
¼ tsp cayenne pepper
1 tsp Worcestershire sauce
2 tsp minced garlic
6 oz. crabmeat rinsed and drained (see note)
8 oz. raw shrimp peeled, deveined and chopped
2 tsp lemon juice
1 large egg

Instructions

Preheat oven to 400°F.
Line a rimmed sheet pan or baking dish with aluminum foil. Spray foil with nonstick cooking spray; set pan aside.
If the mushrooms have stems attached, remove the stems and chop finely; set chopped stems aside.
If necessary, use the tip of a spoon to scrape out the gills on the underside of the portobello caps. Discard gills.
Use a wet paper towel to wipe any dirt off the mushroom caps; set mushrooms aside.
Using a large skillet, add 2 Tbsp of butter and place over medium heat.
Once butter has melted, add ¼ cup bread crumbs, ¼ tsp salt, lemon zest and parsley; stir until well combined. Transfer mixture into a small bowl and set aside.
Using same large skillet, add the remaining 2 Tbsp of butter and place over medium heat.
Once butter has melted, add the chopped mushroom stems (optional), remaining ¾ tsp of kosher salt, onions, cayenne pepper and Worcestershire sauce. Sauté, stirring occasionally, for 5-7 minutes, or until onions have softened.
Add garlic and continue sauteing, stirring occasionally, for 1-2 more minutes.
Add crabmeat and chopped shrimp; stir until well combined. Sauté, stirring occasionally, for 6-7 minutes, or until shrimp is fully cooked and pink in color.
Remove skillet from heat and stir in lemon juice, egg and remaining ¼ cup of bread crumbs. Drain any excess moisture from skillet.
Place mushroom caps on prepared pan. Divide stuffing mixture evenly into mushrooms. Top with breadcrumb mixture (from above).
Bake for 22-25 minutes, or until filling is golden brown in color.
Garnish with additional chopped parsley before serving.

Notes

If desired, the shrimp can be substituted for additional crabmeat.

We served one large stuffed portobello mushroom cap as an entrée alongside steamed veggies. Feel free to use smaller mushrooms for an appetizer/small-bite version!

Nutrition